Review of learning

Total diet studies:  What they are and why they are important (Monday, 8th July 2013 11.00-12.30)

  1. What are some of the challenges in protecting the public from risks posed by chemicals in the food supply?
  2. What are the main advantages of total diet studies in assessing dietary exposure to chemical?

Criteria for selection of chemical substances and population targets (Monday, 8th July 2013 14.00-15.30)

  1. What typologies of populations can be targeted in a TDS?
  2. What are the main steps of the HAP method?

Planning a Total Diet Studies (Monday, 8th July 2013 16.00-180.00)

  1. What are the core components in a TDS planning?

Developing a TDS food list to compose TDS samples (Tuesday, 9th July 2013 11.00-12.30)

  1. What core information do you need for creating a TDS sampling plan?

Food collection for TDS – Sampling plan (Tuesday, 10th July 2013 16.00-18.00)

  1. What factors influence a number of foods pooled into one TDS sample and what is a minimum when you start without relevant evidence based information?

Systems for describing food – LanguaL/FoodEx (Wednesday, 10th July 2013 14.00-18.00)

  1. What is the central feature of FoodEx2? 
  2. What is the main purpose of LanguaL?
  3. Which FoodEX2 facet type and facet code would be used for a ‘smoked’ food and what is the associated Langual code?
  4. How can a LanguaL term be added or amended?

FoodCASE-Risk in the context of food data (Thursday, 11th July 2013 09.00-10.30)

  1. What is the advantage of using an electronic information system to manage TDS data in comparison to a basic tool such as EXCEL or ACCESS?
  2. Describe the basic steps of TDS, and explain how FoodCASE-Risk covers these steps including missing elements